Making your own carrot juice from scratch is so simple! Learn how to make sweet, refreshing Homemade Carrot Juice the Caribbean way using just 5 ingredients.
Happy Mother’s Day!
I’m so exited about today’s post. Homemade carrot juice is one of my all time favorite drinks to make. This drink is special to me because it reminds me of all the times I’ve made it with my mom. I remember helping my her peel and chop the fresh carrots. I also remember her teaching me how to strain every last bit of juice from the carrot. Never any waste in a Jamaican household!
Over the years my mom and I have made carrot juice many different ways, but my favorite is the classic Caribbean way of making carrot juice, which is with nutmeg and condensed milk. As a child (and if I’m being honest as an adult too!), my favorite part of making carrot juice was getting to eat some of the condensed milk from the can. It’s so delicious!
Making carrot juice from scratch is very simple, but it’s truly a labor of love. I’ve definitely gotten lazy and started buying carrot juice from the store, but it’s just not the same as making your own from scratch. So read on to learn how to make delicious, semi-healthy (condensed milk isn’t all bad!) carrot juice, courtesy of my one and only momma :)!
The recipe…
It’s no surprise that carrots are the main ingredient here. Large organic carrots are definitely best as they will provide the strongest carrot flavor. I’ve never tried making this with baby carrots or rainbow carrots, but I doubt it would work as well.
Start by peeling the carrots and chopping off the ends. Then roughly chop the carrots into large chunks. Depending on how powerful your blender is, you might have to chop your carrots into smaller pieces.
Add water, carrots, granulated sugar (optional), and freshly grated nutmeg to your blender and blend on higher until the carrots are reduced to a pulp.
Strain the juice and pulp through a fine mesh strainer. Use a spoon or your hands to press the pulp through the strainer to make sure you get all the juice. The pulp should be dry after you finish straining it. See those hand indentations?! Not an ounce of juice gone to waste. My mom would be proud 😀
Once you’ve strained the carrot juice, add the condensed milk and shake or stir to combine, making sure the milk is completely dissolved. I like to add room temperature condensed milk because it dissolves quicker.
Refrigerate the carrot juice for a few hours before serving. This juice tastes best cold. Fresh carrot juice should last up to a week in the fridge.
NOTE: This recipe requires some time, so make a lot and store it in the fridge. You’ll use it all, trust me.
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!
Homemade Carrot Juice
Ingredients
- 2 lbs fresh carrots (about 8-10 large carrots)
- 8 cups filtered water
- 14 oz can condensed milk (room temperature)
- 2 tsp nutmeg
- 1 tbsp granulated sugar (optional)
Instructions
- Peel carrots and remove the ends. Roughly chop carrots to a size your blender can manage.
- Working in batches to prevent your blender for overcrowding, add water, nutmeg, carrots, and sugar (optional) to blender. Blend on high until carrots are fully broken down. Strain carrot juice and pulp through a fine mesh strainer. Make sure to get all the juice from the pulp by using a spoon or your hands to press the pulp through the strainer until the pulp is completely dry. Repeat with the remaining batches.
- Add condensed milk to strained carrot juice and stir until condensed milk is completely dissolved. Refrigerate before serving. Serve carrot juice chilled for best flavor. The carrot juice should last in your fridge for up to a week.
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
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